It has been a little while since I made Madeleines, and every time I do, I wonder why I waited so long… other than I snarf them all so quickly it is probably better that I don’t make them that often.
I knew when I saw the November recipes for Tuesdays with Dorie that I didn’t want to miss out on this one since I had purchased a mini madeleine pan a couple of years ago just because I knew that someday we would be doing this recipe. I’ve used it plenty of times since then as well, but it seemed like I just absolutely couldn’t miss out on this week. So, here I am, posting halfway through Tuesday, but at least I’m here!
This week’s recipe was chosen by Di, of Di’s Kitchen Notebook. Thanks Di!!
I’ve made the lemon flavored madeleines before and love them, but I decided I wanted to change up the flavors a bit and turn them into a kind of spice cake flavored cookie. The only changes it took to the recipe to do that were to add a few spices to the flour mixture (specifically, I used 1/2 tsp cinnamon, 1/4 tsp nutmeg, a pinch of cloves and a pinch of allspice) and to replace the honey with molasses. These were a hit at our house and perfect for the Fall weather (I’m still in denial that it already snowed once and that Winter is well on it’s way, so I’m just going to stick with thoughts of Fall!
For more variations on the mini madeleines, or to see what else the TWD bakers were up to this week, please visit the blog and check it out!